Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Introduction

This Savory Breakfast Pot Pie with Honey Butter Biscuit Topping combines creamy sausage gravy, scrambled eggs, and sautéed vegetables beneath a golden, honey-sweetened biscuit crust. It’s a comforting and hearty dish perfect for weekend brunch or special mornings.

Ingredients

• 2 cups Mild Cheddar
• 1 cup Bell Peppers, chopped
• ½ cup Onion, chopped
• 1 tsp Salt
• 1 tsp Pepper
• 8 oz Breakfast Sausage
• 2½ cups Heavy Cream
• 2 tbsp Flour
• 6-7 large Eggs, beaten
• 2 tbsp Unsalted Butter
• 1 box Red Lobster Honey Butter Biscuit Mix
• ¾ cup Milk
• ½ stick Unsalted Butter, softened
• 1 tbsp Honey
• Oil for Cooking (olive oil or butter)
• 1 tbsp Olive Oil

Instructions

1. Step 1: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sauté until browned and tender, about 3-4 minutes. Set aside to cool slightly.
2. Step 2: In the same skillet, cook breakfast sausage until crispy, about 5-6 minutes. Stir in flour, then pour in heavy cream. Season with salt and pepper. Cook until thickened, 2-3 minutes. Remove from heat.
3. Step 3: In a large bowl, combine biscuit mix with milk, mixing just until a shaggy dough forms. Avoid overmixing for tender biscuits.
4. Step 4: In a small bowl, mix softened butter, honey, and a pinch of salt. Set aside for brushing on biscuits after baking.
5. Step 5: Heat olive oil and 1 tablespoon butter in a pan over medium-low heat. Pour in beaten eggs and cook gently until nearly set. Season with salt and pepper.
6. Step 6: Preheat oven to 425°F (220°C). In individual ramekins, layer scrambled eggs, sautéed vegetables, cheddar cheese, and sausage gravy. Top with biscuit dough.
7. Step 7: Place ramekins on a baking sheet and bake for 18-20 minutes until biscuit tops are golden and cooked through. Brush with honey butter immediately after baking.

Tips & Variations

• Substitute Monterey Jack cheese for a milder flavor or add spinach instead of bell peppers for a green twist.
• Use turkey or veggie sausage to lighten the dish or accommodate dietary preferences.
• For a gluten-free option, use a gluten-free biscuit mix and flour substitute when making the gravy.
• Maple syrup can replace honey in the biscuit topping for a different sweet note.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the biscuit topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the pot pies and refrigerate them before baking. Bake just before serving for best results.

What can I use if I don’t have Red Lobster biscuit mix?

Any baking mix for biscuits will work fine. Just follow the biscuit mix instructions for combining with milk.

Savory Breakfast Pot Pie with Honey Butter Biscuit Topping Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

A hearty and delicious Savory Breakfast Pot Pie featuring layers of fluffy scrambled eggs, sautéed vegetables, cheesy sausage gravy, and a golden honey butter biscuit topping. Perfect for a comforting brunch or special breakfast occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese & Vegetables

• 2 cups Mild Cheddar Cheese
• 1 cup Bell Peppers, chopped
• ½ cup Onion, chopped (yellow or red)

Meat & Dairy

• 8 oz Breakfast Sausage (or turkey/veggie sausage)
• 2½ cups Heavy Cream (or half-and-half)
• 6–7 large Eggs, beaten
• 2 tbsp Unsalted Butter (for cooking eggs)
• 1 tbsp Olive Oil (for cooking eggs)
• ½ stick Unsalted Butter, softened (for honey butter)
• ¾ cup Milk (for biscuit preparation)

Dry Ingredients & Seasonings

• 1 tsp Salt (kosher preferred)
• 1 tsp Pepper
• 2 tbsp Flour (or gluten-free flour blend)
• 1 box Red Lobster Honey Butter Biscuit Mix (or any biscuit mix)
• 1 tbsp Honey (for biscuit topping; substitute maple syrup)
• Oil for Cooking (olive oil or butter for sautéing veggies)

Instructions

1. Sauté Vegetables: Heat oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until tender and slightly browned, about 3-4 minutes. Remove from heat and let cool slightly.
2. Cook Sausage and Make Gravy: In the same skillet, cook breakfast sausage until crispy, approximately 5-6 minutes. Stir in flour to coat sausage, then gradually pour in heavy cream. Season with salt and pepper, cooking until the mixture thickens, about 2-3 minutes. Remove from heat.
3. Prepare Biscuit Dough: In a large bowl, combine biscuit mix with milk, mixing gently until just combined to form a shaggy dough. Avoid overmixing to keep biscuits tender.
4. Make Honey Butter: In a small bowl, mix softened butter with honey and a pinch of salt. Set aside to brush on biscuits after baking.
5. Cook Scrambled Eggs: In a pan over medium-low heat, add olive oil and a tablespoon of butter. Pour in beaten eggs and cook gently until nearly set, seasoning with salt and pepper to taste. Remove from heat.
6. Assemble Pot Pies: Preheat oven to 425°F (220°C). In ramekins, layer cooked scrambled eggs first, then sautéed veggies, cheddar cheese, and finally sausage gravy. Top each ramekin evenly with portions of biscuit dough.
7. Bake: Place ramekins on a baking sheet and bake for 18-20 minutes or until biscuit tops are golden brown and cooked through.
8. Glaze: Immediately after baking, brush the biscuit tops with the prepared honey butter mixture to add sweetness and shine.

Notes

• Substitute Monterey Jack cheese for a milder flavor.
• You can use zucchini or spinach instead of bell peppers.
• Turkey or vegetarian sausage works as a healthier alternative.
• Use half-and-half instead of heavy cream for a lighter gravy.
• To keep biscuits tender, avoid overmixing the biscuit dough.
• Brush honey butter on biscuits right out of the oven for best absorption and flavor.
• Use kosher salt for better seasoning control.
• Olive oil can be swapped with butter in sautéing and cooking eggs for different flavor profiles.

Keywords: savory breakfast pot pie, honey butter biscuit topping, sausage gravy breakfast, cheddar cheese breakfast, baked breakfast dish, comforting brunch recipe